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Spicy Jalapeño Popper Chicken Soup

Spicy Jalapeño Popper Chicken Soup for Cozy Evenings

Spicy Jalapeño Popper Chicken Soup is a creamy, comforting dish, perfect for chilly nights with customizable heat preferences.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons olive oil Cooking base for sautéing; use any neutral oil if needed.
  • 1 medium onion, diced Adds depth of flavor; shallots or leeks can be milder choices.
  • 3 cloves garlic, minced Infuses aromatic richness; 1 teaspoon of garlic powder works in a pinch.
  • 2 large jalapeños, diced Delivers the spice kick; adjust based on your heat preference, or use canned for a milder flavor.
  • 1 pound boneless, skinless chicken breasts The main protein source; shredded rotisserie chicken is an easy substitute.
  • 4 cups chicken broth The liquid base; switch to vegetable broth for a vegetarian option.
For Creaminess and Flavor
  • 1 cup heavy cream Brings creaminess to the soup; half-and-half works for a lighter option.
  • 1 teaspoon ground cumin Adds warm, earthy notes that are essential for flavor.
  • 1 teaspoon paprika Enhances flavor and color; smoked paprika can provide an extra depth.
  • salt and pepper Essential seasonings to elevate all flavors.
  • 1 cup cream cheese, softened Contributes to the velvety texture.
  • 1 cup shredded cheddar cheese Adds extra cheesy goodness; pepper jack for a spicy twist.
Optional Crunch and Garnish
  • ½ cup crumbled bacon For crunchy texture and smoky flavor; turkey bacon can lighten it up.
  • fresh cilantro Brightens the dish and adds freshness.

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, warm 2 tablespoons of olive oil over medium heat. Once shimmering, add the diced onion and sauté for about 5 minutes until it becomes translucent and fragrant.
  2. Stir in the minced garlic and diced jalapeños, allowing them to cook for an additional 2 minutes.
  3. Add the boneless, skinless chicken breasts to the pot and pour in 4 cups of chicken broth. Increase the heat to bring the mixture to a boil, then reduce it to a gentle simmer. Let it cook for 15 minutes, or until the chicken is fully cooked.
  4. Carefully remove the cooked chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into bite-sized pieces and return it back into the soup.
  5. Pour in 1 cup of heavy cream, stirring well. Add in the ground cumin, paprika, salt, and pepper to taste.
  6. Mix in 1 cup of softened cream cheese into the soup until fully dissolved. Then add 1 cup of shredded cheddar cheese, stirring until melted.
  7. If using, stir in ½ cup of crumbled bacon for an extra layer of flavor and crunch. Let the soup simmer for an additional 5 minutes.
  8. Serve the Spicy Jalapeño Popper Chicken Soup hot, garnished with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 12gProtein: 30gFat: 36gSaturated Fat: 20gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 900mgPotassium: 800mgFiber: 1gSugar: 2gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Adjust jalapeño quantity to control heat preference. Use room temperature cream cheese for easier blending. Prepare the soup base up to 24 hours in advance and avoid boiling when reheating leftovers.

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